If you’re a patience person you can bake this chocolate dulce de leche bread in a 9X5 baking pan making just one loaf instead of two or opt for mini loaf pans (5X3)

It’s totally your decision, either way I highly advice you to give this bread a chance.

If you still debate the size of the pan let me speed things a little bit by talking about the bread itself.

First, it’s a chocolate bread. Dark unsweetened cocoa is used to give the bread a rich chocolate flavor. Eggs and buttermilk enhance the batter giving the bread a nice soft crumb and swirls of dulce de leche are added just before baking it.

When you take it out of the oven you’ll see the bubbly dulce de leche oozing out.

If you got over the long baking time, waiting for the bread to cool just a little bit is probably the hardest part.

I cut it while it was still warm. I could not wait any longer. I had to take a bite. Mmmm

Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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It’s so unfair for me to look at this right now. I just want to reach through my computer screen and grab a slice, you know which one. The one you keep torturing me with. The one with the swirl of dulce de leche showing so clearly I can almost taste it. Pinning and this IS on my baking list. If I can bear to part with them, these would make wonderful gifts.

I have to agree with Renee…will be dreaming of that bread for SURE!!!! Wow, Roxy that is one amazing amazing looking sweet bread…and I don’t care how long we need to bake it 🙂 Have a lovely evening!!!!!

I love, love, love chocolate bread and you added dulce de leche to it? Wow! I actually saw the post on my Facebook feed while I was on vacation and I couldn’t stop looking at it. Now with a bigger computer, I’m drooling. That is all.

This is such a beautiful loaf of chocolate bread, I just love all the creative baking recipes you come up with Roxana using chocolate and in this case dulce de leche, I’m craving one of those slices in the pictures;-)

My goodness, how could I live without this… I’d love to have this every morning or tea time. Gotta save this one for sure!!!! It looks moist and delicious. And looks manageable baking for me too! 😉 Thanks for the recipe Roxana!

Hi Toomy,
Yes, the time listed is for the 7X2.5 inch pan. If you’re using mini pans, you’ll have to reduce the baking time. I’ve never tried so I can’t tell you how long you actually have to bake it. Start with 25-30 minutes and check every few minutes until the bread is complexly baked.

If you’re planning on using a 9X5″ loaf pan, my advice would be to bake at the same temperature but check for doneness after 1 hour and from there you’ll know how long you’ll still have to keep the bread in the oven.
I have not used a 9X5″ loaf pan for this recipe and I can’t tell you for sure.
Let me know if you have other questions.

Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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